sustainable living at our farm, inn & cooking school in Le Marche, Italy

Sunday, July 24

Garden Salad: Cranberry Beans, Cherry Tomatoes & Cucumbers

Cranberry Bean Salad

Picnic perfect! A garden salad with fresh borlotti or cranberry beans, cherry tomatoes and cucumbers goes great with everything from fish to grilled meats or eaten by itself with toasty bread & a wedge of pecorino (sheep's milk cheese).
(All the produce for this salad is grown in our organic farm with homemade red wine vinegar.)

In a pot with plenty of water, bring the beans to a boil with vegetable scraps: the bits from the fridge such as celery tops, the bendable carrot destined for the garbage, half an onion sitting in your fridge that doesn't look so great - toss it in! (The veggies give the beans a bit more flavor.)
Bring to boil then lower to simmer 20-30 minutes until the beans are tender.
Drain & discard the vegetables.
In a bowl combine the beans, tomatoes, onion, cucumber. Add in the herbs.
Combine the oil & vinegar then toss with the salad.
Season with salt & pepper.
Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust. Serve.